Name: Potato Salad Bites
Prep time: 35 min
Cook time: 35 min
Yield: 60
Ingredients: Russet potatoes, scrubbed and thinly sliced - 6; Olive oil, or as needed - 3 tablespoons; Salt and ground black pepper to taste - 3 tablespoons; Mayonnaise - ½ cup; Sour cream - ½ cup; Dijon mustard, or more to taste - 2 tablespoons; Apple cider vinegar - 2 tablespoons; Balsamic Vinegar - 1 teaspoon; Paprika - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Finely chopped celery - 1 cup; Finely chopped radishes - ¾ cup; Cornichons, finely chopped - ½ (14 ounce) jar; Dill, divided - 3 sprigs; Green onions, finely chopped - 2

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Potato Salad Bites

1. Russet potatoes, scrubbed and thinly sliced - 6

2. Olive oil, or as needed - 3 tablespoons

3. Salt and ground black pepper to taste - 3 tablespoons

4. Mayonnaise - ½ cup

5. Sour cream - ½ cup

6. Dijon mustard, or more to taste - 2 tablespoons

7. Apple cider vinegar - 2 tablespoons

8. Balsamic Vinegar - 1 teaspoon

9. Paprika - 1 pinch

10. Salt and ground black pepper to taste - 1 pinch

11. Finely chopped celery - 1 cup

12. Finely chopped radishes - ¾ cup

13. Cornichons, finely chopped - ½ (14 ounce) jar

14. Dill, divided - 3 sprigs

15. Green onions, finely chopped - 2

How to cook deliciously - Potato Salad Bites

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats.

2. Stage

Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper.

3. Stage

Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely.

4. Stage

Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing.

5. Stage

Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl.

6. Stage

Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.